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Ingredients:

Dried red split lentils (200g/7oz), rinsed well in cold running water and drained

1 large onion, skinned and roughly chopped

2 garlic cloves, skinned and crushed

2 bay leaves

Fresh, roughly chopped thyme leaves (1 tbsp), or dried thyme (1 tsp)

Vegetable stock or chicken stock (1 ltr/1¾ pints)

1 tin of chopped tomatoes (400g/14oz)

Salt and black pepper

Instructions

Put the lentils, onion, garlic, bay leaves, thyme and a little black pepper in a large saucepan. Add the stock and tomatoes to the saucepan and bring to the boil. Boil for five minutes.

Reduce the heat to a gentle simmer. Cover the pan with a lid and cook gently for 20 minutes, until the lentils have softened. Stir at intervals to stop the lentils from sticking to the bottom of the pan.

Season with salt to taste and serve as it is, or blend with a hand blender to a smooth paste.

Tip: To increase the calories, cook the onions and garlic in 30g butter first, and then swirl in one tablespoon of double cream when ready to serve.